When dough has risen, punch down. Roll one-third of dough into 15-in. x 13-in. rectangle. (Using sharp knife and ruler, trim to make triangle 15 in. tall and 13 in. wide at base.) From trimmings, cut tow 3-in. high tree trunks. Place large triangle on lightly greased 17-in. x 14-in. baking sheet with no sides. Dough will shrink, so form on pan with fingers back to original shape. Center one tree trunk at base of triangle; pinch together where trunk joins tree. Fold top 2 in. of triangle under. Gently spread filling on triangle and trunk to within 1 in. of edges.

Place second trunk over filling on trunk already attached to tree; inch outside edges to seal. Roll remaining dough into 15-in. square. With doughnut cutter, cut 25 rounds. With star-shaped cutter, cut one star. Arrange 6 dough rounds, overlapping slightly, across tree base. Use 5 rounds to make second row. Make third row of 5 rounds, fourth of 4 fifth of 3 and top row of 2. Place star on top. Cover; let rise until doubled, about 45-60 ;minutes. Bake at 375° for 20-30 minutes or until golden brown. Cool on wire rack. Combine glaze ingredients; spread over tree. Top dough rounds with candied cherries.

Note: This recipe also can be used to make wreaths or two smaller trees.Yield: about 24 servings.

Originally published as Christmas Tree Bread in Country
December/January 1991, p53